1 1.5 to 2 lb butternut squash, skinned and cut into 1/2-inch thick by 2-inch long pieces (like french fries)
2 medium parsnips, skinned and cut uniformly like the butternut squash
2 medium carrots, skinned and cut uniformly like the butternut squash
1/4 cup olive oil
1 to 2 tbls of Conchita’s Chipotle
1 tbls honey (or maple syrup)
1 garlic clove, minced
salt and pepper
lime and cilantro (optional)
- Preheat oven to 400 F. Spray a roasting pan with nonstick spray.
- Combine olive oil through garlic in a small bowl. Stir well. Start with one spoon of Chipotle. Taste the glaze, if you want it spicier add the other spoon.
- In a medium-large bowl, toss the diced root vegetables and the glaze together. Spread onto roasting pan in an even layer. Sprinkle with salt and pepper.
- Roast for 50 minutes. Remove and enjoy warm. Sprinkle with fresh squeezed lime and cilantro, if desired.